Cru Cellars

Cru Cellars recently launched a revamped menu at their original MacDill location (they also have a location at Armature Works) and invited a few members of Tampa’s foodie scene to test it out this past week. Chef Sloane Wilkins has been a part of the “Cru Crew” for 5 years and recently took on the position of Executive Chef. She has done a great job creating the new menu and I highly recommend Cru for your next date night or girls night out spot.

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Cru’s wine program is also really amazing. They focus on unique, small production wines and with 5 sommeliers on staff, you’re guaranteed a great recommendation! I loved the red wine we tasted during the dinner, it was a Malbec from the Bio Bio Valley in Chile made from vines that had been untouched since the nineteenth century. Owner & sommelier, Jen Bingham, said that wine specifically was a great representation of what they look to include in their wine program.

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So here is the run down of the tasting menu we had, I can’t wait to go back!

Roasted Beet Salad

with mixed greens, chevre, pepitas, fennel, and balsamic vinaigrette

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Cheese Curds

with jalapeño ranch

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Seared Octopus

with citrus, ginger, scallion sauce, and a warm parsnip salad

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Moules et Frites

with goat cheese, white wine, and frites

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Beet Ravioli

with ricotta, walnut cream sauce, and sautéed spinach

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Steak Frites

filet mignon, frites, and house bearnaise

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Profiteroles

homemade chocolate and cinnamon ice cream with fudge sauce

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This Babe Eats was invited to dine in exchange for an honest review and opinion.